About this recipe:A deliciously moist carrot cake, which is lightly spiced and dotted with carrots, pineapple, coconut, walnuts and raisins. Enjoy as is or top with cream cheese icing.
250g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
400g caster sugar
2 teaspoons vanilla extract
300ml vegetable oil
275g grated carrots
1 1/3 (432g) tins crushed pineapple, drained
35g sweetened desiccated coconut
120g chopped walnuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Coat a 25x35x5cm baking dish or 26cm tube cake tin with cooking oil spray.
In a medium bowl, stir together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil. Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins. Pour the batter into the prepared dish and spread evenly.
Bake for 55 to 60 minutes in the preheated oven or until a small knife inserted into the cake comes out clean.
Feel free to omit the coconut, walnuts or raisins. However, removing the pineapple will take away from the moisture of the cake.